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My Son Has An Anova Sous Vide Immersion Circulator so I looked it up. Here’s what I found:
Why should I cook sous vide?
Sous vide cooking utilizes precise temperature control with circulation to produce results that you can’t achieve through any other cooking technique. The reason–when using traditional methods of cooking, you don’t have control over heat and temperature. Consequently, it’s very difficult and time consuming to consistently cook great food. Food ends up overcooked on the outside, with only a small portion in the center that is cooked to the temperature you want. Food loses flavor, overcooks easily, and ends up with a dry, chewy texture. With precise temperature control in the kitchen, sous vide provides the following benefits:
Consistency
Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.
Taste
Food cooks in its juices. This ensures that the food is moist, juicy and tender.
Waste Reduction
Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking, loses none of its volume
.
Flexibility
Traditional cooking can require your constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.
Types of Sous Vide Machines
Sous vide equipment has existed for decades in professional kitchens around the world, but it has always been bulky, expensive, and overloaded with complex features. This type of equipment eventually made its way into high-end specialty retail shops, but remained limited to chefs and consumers with extensive culinary experience. Cooking shows, social media, and online communities have furthered consumers’ knowledge of sous vide cooking, but it wasn’t until Anova released the first affordable and easy-to-use consumer device that sous vide became accessible to home cooks. There are now many sous vide options available to the home cook. Below are a few types of equipment for you to consider when you’re ready to build your ultimate sous vide setup:
I
Sous Vide Immersion Circulator
The Anova’s Sous Vide Cooker is a standalone immersion circulator that heats water and circulates it around the pot to maintain precise temperatures evenly. Immersion circulators are an affordable and easy-to-use sous vide machine option. They do not come with a built-in water bath, so they take up very little space in your kitchen. Standalone sous vide devices don’t require additional equipment to get started because they clamp on and adjust to any pot you already own. The Anova’s Sous Vide Cooker is a sous vide immersion circulator. Other examples include ChefSteps Joule, Nomiku, and Sansaire.
My Son Has An Anova Sous Vide Immersion Circulator so I looked it up. Here’s what I found:
Why should I cook sous vide?
Sous vide cooking utilizes precise temperature control with circulation to produce results that you can’t achieve through any other cooking technique. The reason–when using traditional methods of cooking, you don’t have control over heat and temperature. Consequently, it’s very difficult and time consuming to consistently cook great food. Food ends up overcooked on the outside, with only a small portion in the center that is cooked to the temperature you want. Food loses flavor, overcooks easily, and ends up with a dry, chewy texture. With precise temperature control in the kitchen, sous vide provides the following benefits:
Consistency
Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.
Taste
Food cooks in its juices. This ensures that the food is moist, juicy and tender.
Waste Reduction
Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking, loses none of its volume
.
Flexibility
Traditional cooking can require your constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.
Types of Sous Vide Machines
Sous vide equipment has existed for decades in professional kitchens around the world, but it has always been bulky, expensive, and overloaded with complex features. This type of equipment eventually made its way into high-end specialty retail shops, but remained limited to chefs and consumers with extensive culinary experience. Cooking shows, social media, and online communities have furthered consumers’ knowledge of sous vide cooking, but it wasn’t until Anova released the first affordable and easy-to-use consumer device that sous vide became accessible to home cooks. There are now many sous vide options available to the home cook. Below are a few types of equipment for you to consider when you’re ready to build your ultimate sous vide setup:
I
Sous Vide Immersion Circulator
The Anova’s Sous Vide Cooker is a standalone immersion circulator that heats water and circulates it around the pot to maintain precise temperatures evenly. Immersion circulators are an affordable and easy-to-use sous vide machine option. They do not come with a built-in water bath, so they take up very little space in your kitchen. Standalone sous vide devices don’t require additional equipment to get started because they clamp on and adjust to any pot you already own. The Anova’s Sous Vide Cooker is a sous vide immersion circulator. Other examples include ChefSteps Joule, Nomiku, and Sansaire.
Dry Aged Ribeye from Whole Foods. Cooked sous vide (Nomiku) at 133.5F for 3 hours, seared in butter, topped w/ pan sauce of garlic/shallots/thyme. On a bed of garlic Yukon Gold mashers.
Recently I went to meet up with the founders of Nomiku, the first immersion circulator designed for the home cook who got its start from a successful Kickstarter campaign and successfully raised $600,000 over its targeted $200,000 from 1,800 backers back in 2012.
The team is now in Hong Kong as they work on getting their production lines going in China to fulfil orders. After many delays, I was told that it should be shipped by July in 2013.
Pictured is the Nomiku founders Lisa Q. Fetterman (CEO, currently pregnant), Abe Fetterman (CTO, Lisa’s husband) and Wipop Bam Suppipat (product design) doing tricks with the spoon after a meal at a Spanish restaurant in Hong Kong.
# References
+ en.wikipedia.org/wiki/Nomiku
+ nomiku
# SML Data
+ Date: 2013-06-08T21:51:19+0800
+ Dimensions: 3341 x 5012
+ Exposure: 1/25 sec at f/4.0
+ Focal Length: 17 mm
+ ISO: 12800
+ Flash: Did not fire
+ Camera: Canon EOS 6D
+ Lens: Canon EF 17-40 f/4L USM
+ GPS: 22°16'40" N 114°9'34" E
+ Location: 香港中環德己立街55號蘭桂坊大廈蘭桂坊酒店 Hotel LKF, LKF TOWER, 55 D'Aguilar Street, Central, Hong Kong
+ Workflow: Lightroom 4
+ Serial: SML.20130608.6D.15651.BW
+ Series: Crazyisgood, 香港人 Hong Kong Humans, Hackers
# Media Licensing
Creative Commons (CCBY) See-ming Lee 李思明 / SML Photography / SML Universe Limited
Crazyisgood: Nose spooning Hackers / Nomiku Founders: Lisa Q. Fetterman + Abe Fetterman + Wipop Bam Suppipat / 香港人 Hong Kong Humans / SML.20130608.6D.15651.BW
/ #Crazyisgood #香港人 #HKHumans #黑白 #BW #SMLBW #CreativeCommons #CCBY #SMLPhotography #SMLUniverse #SMLProjects
/ #中國 #中国 #China #香港 #HongKong #人 #people #Nomiku #startups #LisaFetterman #AbeFetterman #WipopBamSuppipat #WTF #LOL #Hackers
Size comparison between Joule, Nomiku, and Sansaire
Available for commercial reuse, must attribute sousvideguy.com on page.
Best Sous Vide Brands
1718 Poplar Street
Chicago, IL 60606
Phone: 708-794-6632
Email: support@bestsousvidebrands.com
Website: www.bestsousvidebrands.com
Day 233 of 2015. My friends, Andrew and Dan, are clearly tense and nervous prior to their panel on Wikipedia and Journalism at Hack and Hackers. It was a good night, a great crowd, and a fun way to end the week.
The Wifi Nomiku interface could use a bit of fine tuning but we love the bright green wheel.
Available for commercial reuse, must attribute sousvideguy.com on page.
Nomiku’s temperature seemed to be accurate once fully heated.
Available for commercial reuse, must attribute sousvideguy.com on page.
Best Sous Vide Brands
1718 Poplar Street
Chicago, IL 60606
Phone: 708-794-6632
Email: support@bestsousvidebrands.com
Website: www.bestsousvidebrands.com
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